For the chicken

Butterfly chicken breast, place a chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently pound the chicken until it’s about .5 cm thick. Repeat with the remaining chicken breasts.

Set Up Your Breading Station

In three separate shallow dishes, place the flour seasoned with salt, pepper, and paprika in one, beaten eggs in another, and breadcrumbs mixed with grated Parmesan cheese and chopped parsley in the third.

Coat the Chicken

1. Dredge each chicken breast in the flour mixture, shaking off any excess.
2. Dip the floured chicken into the beaten eggs, making sure it’s well coated.
3. Finally, press the chicken into the breadcrumb mixture, ensuring an even coating on both sides.
4. Gently shake off any excess breadcrumbs.

Fry the Schnitzel

1. Heat a generous amount of vegetable oil (enough to cover the bottom of the pan) in a large skillet over medium-high heat.
2. Carefully place the breaded chicken breasts into the hot oil, cooking them in batches if necessary to avoid overcrowding the pan.
3. Fry the schnitzel for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to adjust the heat to prevent burning.
4. Once the schnitzel is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges on the side for squeezing over the schnitzel.

Prepare the Salad

In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion slices.

Make the Dressing

In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar until emulsified. Season with salt and pepper to taste.

Dress the Salad

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.